Compressed Melon

SAVORY

Oct 3

Compressed Piel de Sapo Melon, Sweetpotato Vinegar, Gochugaru, Herbs

Chef Dustin Falcon of Niku Steakhouse | San Francisco

INGREDIENTS:

Marinating Liquid:
Yield: 1.3 kilograms
250 grams purple sweetpotato vinegar
150 grams sugar
250 grams mirin
10 grams sriracha
150 grams koji
110 grams fish sauce
210 grams lime juice
15 grams salt
75 grams Thai basil leaves

Piel de Sapo Melon:
Yield: 32 servings
4 Piel de Sapo melons, seeds removed then cut into eighths

To Assemble and Serve:
Yield: 1 serving
Gochugaru
Herbs, such as cilantro, mint, and basil

METHOD:

For the Marinating Liquid:
In a large, nonreactive container, combine vinegar, sugar, mirin, sriracha, koji, fish sauce, lime, and salt. Whisk until sugar has dissolved. Add basil and lightly crush. Reserve.

For the Piel de Sapo Melon:
In resealable plastic bags, combine melon and Marinating Liquid. Place in an ice bath and refrigerate 4 to 12 hours.

To Assemble and Serve:
Remove skin from 1 piece of Piel de Sapo Melon. Dip one side in gochugaru. Slice into bite-sized pieces. Place the pieces on a serving plate, gochugaru-side up. Garnish with herbs.

Similar Recipes

Crispy Pork Belly

Nespresso-Brined Pork Belly, Watermelon, Watermelon-Nespresso Gastrique, Mint Toum, Pickled Watermelon Rind, Mint | Chef Gizela Ho of Rich Table

Watermelon Gazpacho

Roma Tomatoes, Papaya, Mango, Apple, Sherry Vinegar from Spain, Extra Virgin Olive Oil, Flaky Salt | Chef Luis Roger of MAD

Kampachi Crudo

Compressed Watermelon and Sea Buckthorn-Watermelon Aguachile | Chef Maximillian Petty of Eden Hill

Swine ‘Em and Dine ‘Em

Brined Pork Chop, Cornbread Purée, Compressed Watermelon, Panzanella Salad, Tomato-Watermelon Vinaigrette, Pickled Watermelon Rind | Chef Jacob Coronado of Nobie’s

Watermelon-Kimchi Aguachile

Shrimp, Watermelon, Cherry Tomatoes, Avocado, Fresno Chiles, Scallions, Sesame Seeds, Perilla Leaf | Chef Angel Barreto of Anju

Watermelon Som Tam

Green Beans, Cucumbers, Watermelon Rind, Serrano Chiles, Watermelon Vinaigrette, Fish Sauce Vinaigrette, Spicy Peanuts, Fresh Herbs, Makrut Lime Salt | Chef Gaby Maeda of Friends & Family

Tuna Tartare

Curried Watermelon, Compressed Watermelon Rind, Flaky Salt | Chef Nina Compton of BABs

Shrimp Ceviche

Poached Shrimp, Grilled Watermelon, Avocado, Watermelon Leche De Tigre, Espelette, Pea Shoots | Chefs Jamilka Borges and Lizzie Sestito of Lilith

Roasted Caciocavallo Focaccia

Basil Watermelon, Watermelon Rind Mostarda, Puffed Watermelon Seeds, Speck-Sourdough Focaccia | Chef Michael Gulotta of MOPHO, Maypop, and Tana

Watermelon Caramel-Glazed Pork Belly

Watermelon Nước Chấm, Watermelon Caramel, Watermelon Seed Crust, Coconut Crème Fraîche, Fresh Herbs | Chef Michael Gulotta of MOPHO, Maypop, and Tana